- Average
- Average budget
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Ingredients
- 2 lb. Chicken
- Vegetable oil
- 2 tbsp. Butter
- 1 c. Chopped Onion
- 1/2 c. Diced Celery
- 4 c. Chicken Broth
- 2 c. Water
- 1 c. Sliced Carrot
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1/2 tsp. Minced Parsley
- 2 c. Egg Noodles
Preparation
Step 1
Preheat oven to 375 degrees.
Rub oil on chicken and bake for 25 min.
Step 2
Melt butter in saucepan over med. heat. Sauté onion and celery for 4-5 min.
Step 3
Dice chicken and add to pot with remaining ingredients except noodles.
Step 4
Bring to boil, reduce heat and simmer for 30 min,. or until carrots are soft.
Step 5
Add noodles and simmer for additional 15 min. or until noodles are soft